Anonymous wrote:This is crazy delicious, the marinade for the chicken is so incredible and combined with the crisp salad, seasoned rice, and yogurt dressing -- my mouth is watering just thinking about it. Might have to make this next week just because I've thought about it now:
https://www.theenglishkitchen.co/2022/01/chicken-and-rice-street-cart-style-for.html
Anonymous wrote:Anonymous wrote:https://www.budgetbytes.com/balsamic-chicken-thighs/
I just made these last night. The whole family loves them. Cheap and easy!
Anonymous wrote:If they're bone-in/skin on, my favorite recipe is one I got from a blog many years ago:
- Lay them in a baking/roasting pan.
- Nestle lemon wedges and a bunch of garlic cloves around them (I use 2 lemons and a whole head of garlic usually; we like garlic).
- Sprinkle coarse salt/pepper and dried oregano (to taste) over the whole thing.
- Drizzle a generous amount of olive oil over the whole thing.
- Roast at 350 for ~45ish minutes and broil at the end if you like the skin to be crispy.
This is so delicious and easy. We squeeze the lemon and roasted garlic over the chicken when serving.
Anonymous wrote:Anonymous wrote:we make the smitten kitchen cabbage and roast chicken with just thighs on the cabbages slices. Amazing.
Is this the recipe? And, if so, what do you think if I substitute vegan butter and use chicken parts? We do not eat white meat.
https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/
My husband LOVES cabbage, but no dairy - would love to try it!